Cioppino | Soups and Stews | Umami

Ingredients

• 3 tablespoons olive oil
• 1 large fennel bulb, thinly sliced
• 1 onion, chopped
• 3 large shallots, chopped
• 2 teaspoons salt
• 4 large garlic cloves, finely chopped
• 3/4 teaspoon dried crushed red pepper flakes, plus more to taste
• 1/4 cup tomato paste
• 1 (28-ounce) can diced tomatoes in juice
• 1 1/2 cups dry white wine
• 5 cups fish stock
• 1 bay leaf
• 1 pound manila clams, scrubbed
• 1 pound mussels, scrubbed, debearded
• 1 pound uncooked large shrimp, peeled and deveined
• 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks